Turkey breast stuffed with pecorino & sage alla Livia

Turkey breast stuffed with pecorino & sage alla Livia

Tacchino ripieno con formaggio e salvia alla Livia

By
From
Tuscany
Serves
8
Photographer
Helen Cathcart

Livia is a dear friend of ours who lives on a smallholding with her husband Nello. She invented this dish when we arrived for a spontaneous supper with a selection of Pecorino and all she had were some slices of turkey and plenty of sage in the garden. We loved it and now cook it at home for family suppers. The parcels can be prepared in advance and kept in the fridge, covered, for a day.

Ingredients

Quantity Ingredient
1-2 turkey breasts, weighing approx 850g
or 6 escalopes, weighing approx 850g
salt
freshly ground black pepper
small bunch sage leaves
200g young pecorino or fontina, cut into 18 finger-sized pieces
4 tablespoons extra-virgin olive oil
100ml dry white wine
150ml Poached chicken & chicken stock
or 150ml Vegetable stock

To serve

Quantity Ingredient
sautéed spinach or swiss chard, (optional)
Potatoes & leeks or spring onions, (optional)

Method

  1. Cut the turkey breast into 8 slices around 2 cm thick. Put a piece of turkey between two sheets of cling film (plastic wrap) and use a meat tenderiser or the base of a small pan to bash the meat out until it reaches a thickness of 1 cm.
  2. Season one side of the turkey with salt and pepper and lay 3 sage leaves over the top, spread out from one another. Put 3 slices of cheese on top. Roll the turkey up, folding the sides in where possible, and secure with a toothpick or two. Repeat for each piece of turkey. You will have to improvise as each piece will be a slightly different shape; some may look like rolls and some like parcels. Don’t worry too much about the cheese escaping – it will melt into the sauce anyway. Season each parcel with salt and pepper. Set aside in the fridge until you are ready to cook.
  3. Heat the oil in a large non-stick lidded pan over a medium–high heat. When the oil is hot, put the turkey parcels into the pan. Brown for 5 minutes, uncovered, on each side or until golden. Pour in the wine and stock and bring to the boil. Put the lid on the pan slightly ajar and turn the heat to medium. Cook for 10 minutes, then turn the parcels. Put the lid on ajar again and cook for a further 10 minutes. Pierce the parcels with a skewer to make sure the juices run clear and not pink.
  4. Remove the parcels from the pan and keep warm. Boil the juices down until reduced to about 150 ml. Serve with the juices from the pan, sautéed spinach or swiss chard, and the Potatoes & Leeks or Spring Onions.
Tags:
Italy
Italian
Caldesi
Tuscany
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again